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Botanicals

Caraway

Caraway

Or sometimes referred to as "Cumin" or "Meridian Fennel" is family of the carrot and has anethole in it. The anethole gives quite a pungent anise flavour and is very rich of Calcium and Magnesium. Make no mistake, caraway is definitively something else than cumin. It's mostly popular in Germany and Austria. Caraway needs quite long hours of sun and ours is grown in the north of India.

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Cardamom

Cardamom

Cardamom is one of the most expensive spices around next to saffron and it's been around for ages in a wide variety of uses. The old Egyptians used it as a tooth-cleaner and the Romans had it as perfume. We have it as a nice flavour detail in our gin. Our variety is the Lanka Light Green-1, and one of the best ones available in the market. A rich aroma complemented by a profound flavour. 
Cardamom takes about 3 years to grow on the field, and the average harvest is about 120 kilo for 1 ha. The seeds are dried in a so-called 'hot air barn' at 45 degrees to intensify the flavour which they call green curing.

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Licorice

Licorice

Licorice brings back those memories of chewing on a little wooden branch full of flavours! We chop up the licorice in bite size chunks and then let it macerate in the mix of botanicals. The flavour comes close to anise and fennel and therefore it's one of our key ingredients to add to the gin. Having licorice in the gin makes sure it combines well with tonic as it compliments the same bitter-sweet notes found in tonic.

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Angelica

Angelica

Angelica is one of those key ingredients necessary in a proper London Dry Gin. It acts as a glue to the other botanicals; adding to a more consistent flavour in the distilled gin. Our Angelica comes from the south of germany. The flavour is sometimes mistaken for by juniper, however Angelica is more earthy, herbal and rooty. Of the 30 varieties available in the market we use Archangel Angelica. 

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Juniper

Juniper

The juniper berries we use are grown organically in Macedonia. The farmer beats the bushes, and by doing so only the ripe berries fall right into the basket. As Juniper is one of the main ingredients in any gin, we made sure we have great berries with a ripe flavour and we use them while they're still fresh.

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Verbena

Verbena

Lemon verbena is a shrub native to South America which has a distinct flavour of lemon when bruised. Ours is completely organically grown from France. It brings a natural freshness slightly different from the lemons and oranges inside. Look at the citrus-group in GastroGin as an orchestra. You might not hear that single violin play, but if it's not there; you will undoubtfully miss this nuance. Verbena is that violin in GastroGin.

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Grapefruit

Grapefruit

The more red a grapefruit is, the more sweet it is. Gastrogin uses only red grapefruits which are deliciously bitter-sweet with that typical acid-sugar balance to it. The variety used in GastroGin is Ruby Red and grown in the south of Turkey near Adana by Taner Bugay.

His reason to 'go organic' is he found his family felt a lot more healthy when they ate all natural fruits. Obviously he changed his farm around and nowadays he's a big advocate of all natural. 

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Lemon

Lemon

The best lemons we could source are defenitly southern Italian ones. We source them from the Amalfi area in Sorrento. They aren't sprayed with anything else than love, making sure it's healthy and very aromatic. 

In the maceration we don't only use the peel but the entire lemon all cut up in pieces. This adds to a little acidity in the maceration which helps gaining the flavour from the other botanicals too.

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Orange peel

Orange peel

The outside of an orange has etherical oils and those oils give a beautiful depth and citrus note to any distillate. No wonder we love to use it in this gin as a base citrus-component. We use oranges from either Spain or Portugal which are remarkably sweeter than other countries. As we only use organic fruits, we are sure all the fruit is free from substances like wax and possible fertilizers and so we obtain the best and purest oils from the skin.

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Fennel Flower

Fennel Flower

Fennel Flower is what grows out of the Fennel plant when you just let it grow. The trick is to don't mind the flower, forget about it and let nature do it's work. Unfortunately, fennel growers usually harvest the fennel before it starts growing flower. The fennel itself isn't good anymore for high quality grade food, so there's no use for them to let it grow.

However, the flower has an amazing spectacular taste! It reminds me of a dutch candy called "English Licorice". So, we asked our grower to let some of his fennel just grow and he was willing to help us out. Gastrogin has one of the best types of fennel flower you can find, all natural!

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Fennel Seeds

Fennel Seeds

Fennel has a very rich history to it and derives its name from the Latin word Feniculum, which means "hay". It has a distinct anise-character that comes from the component anethole, the same aromatic compound found in (star) anise. However, the flavor in fennel is much more subtle and less pungent.

The seeds are best when they are green and have a wide variety of culinary uses. From India to the modern kitchens and even found as an ingredient in toothpaste. Our fennel seeds come directly from a seed producer in Holland who only works through plant breeding and certainly not with GMO techniques. 

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Jamaica Pepper

Jamaica Pepper

Jamaica Pepper looks like normal spicy pepper, and knowing the Caribbean cuisine, you would expect some serious hotness here. The Pimient Jamaique is another ting however. The flavor is almost an exact copy of nutmeg and cloves combined! It's the fruit of the laurel tree and its more common name is Allspice. The reason for this is all about the flavor components resembling the nutmeg, cloves and cinnamon.

Mostly used in dried sausages to spice them up a bit.

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